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The worst case scenerio is it has less than 1 carb a serving and they can get away with putting 0 on the label. but I doubt it has more than a scant amount.
they do have some other flavors that taste a tad sweet so check the ingredients and label.
Otherwise enjoy. I would not give up the hot sauce!
Regular Tabasco is allowed on induction. They do have an Habanero pepper sauce that is more fruity, but I think it only has one carb per serving - and I dare you to eat more than one serving.
I think Tabasco, Mrs. Dash, and herb/salt/pepper grinders all make great low carb condiments.
Try Sambal Oelek or Matouk's Hot Sauce...vinegar and chiles, that's all...very fiery i put it on everything, low-carb and makes Tabasco taste like water!
I noticed the website had some low carb recipes, along with the low fat. Kudos to them for a nod to us- and some of the recipes looked great. Tabasco has grown on me over the years, but I love habenero/scotch bonnet sauces myself. I also like sriracha.mmmm...but small amount of carbs so I don't use it as often as my tastebuds would like
Last edited by Cleveland : Thu, Jun-11-09 at 19:15.
As much as I love hot sauces, I tend to actually prefer putting crushed red pepper flakes on my food (like what is on the tables at a lot of pizza places), and I also get this stuff that is used in some Asian dishes - it is like hot pepper flakes in oil and sometimes garlic is mixed in. I forget the name of it, but I bought some at an international food store in St. Louis.
Plan: Based on Barry Groves
Stats: 275/252/210
BF:
Progress: 35%
I prefer water based hot sauces and using ground pepper. I am growing my own habaneros and ghost peppers (the hottest pepper in the world) to use. Capsaicin is a known thermiogenic that will help with weight loss. I wouldn't avoid it at all.
Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
I can't imagine why someone would say tabasco is not ok on induction.
There are other reasons not to have it, but not things I'd recommend worrying about now. I don't use it because vinegar makes my head go funny, and I'm not sure if I can handle nightshades. But I really miss hot sauce and I think I will try it again someday.
Sriracha is great stuff. If it weren't for the vinegar I'd probably use it and not worry about the sugar in it.